Home to the largest collection of Porterhouse steaks in the Hong Kong, Porterhouse reveals a series of new menus highlighting its prized beef selection.

In addition to new seasonal tasting menus, Chef Angelo Vecchio has unveiled new a la carte dishes as well as curated an artisanal cheese menu, courtesy of the world-famous Fromagerie Antony in Alsace, France.

Guests will now also have the choice of opting for the Chef’s Blind Tasting Menu serving up a mystery trio of chef-selected beef cuts.

Porterhouse’s wood-burning grill serves up Australian ‘Mayura Station’ a 30-36 months aged steak with the perfect balance of tender texture, fat, and flavours exuding a unique sweetness and nuttiness, Italian-Scottish ‘HighQualityFood’, a unique cross-breed between the Maremmana cow from Tuscany, and Aberdeen Angus from Scotland fed on grass, grain, linen oil and beet molasses.